Does variation in palatability affect the postprandial response in energy expenditure?
The impact of variation in palatability on diet- and sucrose-induced thermogenesis was studied in two experiments with 24 healthy young normal-weight subjects, 12 men and 12 women. In the first study, subjects received at random in duplicate either a normal liquid test meal (2,000 kJ, 12% protein, 33% fat, 55% carbohydrate), or an iso-energetic test meal made highly unpalatable with kinin. The difference in palatability did not have a significant impact on postprandial metabolism. In the second study subjects received at random either a palatable sucrose solution (900 kJ), an iso-energetic standard sucrose solution, or an iso-energetic unpalatable sucrose solution. Kinin and a citrus flavour were used to vary palatability. Postprandial energy expenditure over a period of 150 min was not significantly affected by differences in palatability. A separate control experiment to assess the effect of kinin on energy expenditure was carried out in eight subjects. Kinin had no significant effect on energy expenditure over a period of 120 min after ingestion.
Weststrate
J A
JA
Department of Human Nutrition, Wageningen Agricultural University.
Dopheide
T
T
Robroch
L
L
Deurenberg
P
P
Hautvast
J G
JG
D000328:Adult; D001481:Basal Metabolism; D001823:Body Composition; D001833:Body Temperature Regulation; D001835:Body Weight; D004734:Energy Metabolism; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D010101:Oxygen Consumption; D012727:Sex Characteristics; D013395:Sucrose / Q000378:metabolism; D013649:Taste / Q000502:physiology*
D013395:Sucrose